CN104323181A - Process for pickling sauced white radish - Google Patents

Abstract

The invention provides a process for pickling sauced white radish. The process comprises the following steps: washing white radish, cutting into uniform long strips, specifically, long strips which are 2-4cm in length, 0.5-1cm in width and 0.5-1cm in height, putting the long-stripy white radish into a hollow container, and shining for more than two days; heating 170-300ml of edible oil, putting 5-10g of shredded scallions, quickly frying till the fragrance is released, sequentially putting 10-15g of garlic pieces and 5-10g of shredded ginger, putting 10g of zanthoxylum bungeanum and 3g of fennel, subsequently putting 15-30g of edible salt, 20-30ml of edible vinegar and 10-15ml of soybean sauce, further adding 5-10g of white sugar, and boiling for 10-15 minutes, thereby obtaining sauce; and putting the white radish strips into the sauce, uniformly stirring, and pickling for 24 hours, thereby obtaining the sauced white radish. The process is simple in step, the sauced white radish is crispy and tasty, low in cost, appropriate in taste and applicable to people in different ages, and the taste is not degraded after the sauced white radish is preserved for a relatively long time.

Description

The pickling process of dip ternip

Technical field

The present invention relates to a kind of pickling process of dip ternip.

Background technology

Ternip, ternip is a kind of common vegetables, eats prepared food raw, its taste slightly acid, is one of vegetables the most generally planted at present, eat.The using method of current ternip mainly contain cold and dressed with sauce, be stained with sauce etc., under these edible production methods, mouthfeel is poor, is difficult to tasty, even can not eat, and causes the waste of ternip.In addition, use after the mode such as also have part to fry ternip or to stew, and the edible way after these heating, ternip can be made to use own clear and melodious mouthfeel to disappear.

Summary of the invention

The object of this invention is to provide a kind of pickling process of dip ternip, taste is crisp and refreshing good to eat, and does not need to put into any additive and just can place long period taste and never degenerate, and solves the above-mentioned problems in the prior art.

Technical solution of the present invention is:

A pickling process for dip ternip, comprises the following steps:

Prepared by raw material: fresh white radish 2kg, edible oil 170-300ml, Chinese prickly ash 10g, fennel 3g, salt 15-30g, green onion silk 5-10g, capsicum 5-10g, garlic pieces 10-15g, shredded ginger 5-10g, vinegar 20-30ml, soy sauce 10-15ml, white sugar 5-10g;

Prepare ternip bar: after being cleaned by ternip, be cut into uniform strip, be specially long 2-4cm, wide 0.5-1cm, high 0.5-1cm, airing more than 2 days in the container ternip of strip being placed on hollow out, obtains stand-by ternip bar;

Prepare dip, after edible oil 170-300ml is burnt heat, after putting into the quick-fried perfume (or spice) of green onion silk 5-10g, put into capsicum 5-10g, after going out pungent, after garlic pieces 10-15g, shredded ginger 5-10g are put into one minute successively, put into Chinese prickly ash 10g, fennel 3g after mono-minute, put salt 15-30g, vinegar 20-30ml, soy sauce 10-15ml, then add white sugar 5-10g, boil 10-15 minute, obtain dip;

The stand-by ternip bar obtained is put into obtained dip, after stirring, pickles 24 hours later.

Further, edible oil adopts peanut oil, rapeseed oil or soybean oil.

The invention has the beneficial effects as follows: the pickling process of this kind of dip ternip, step is simple, and taste is crisp and refreshing good to eat, and does not need to put into any additive and just can place long period taste and never degenerate, and cost is low, and taste is suitable, is suitable for each age groups and eats.

Detailed description of the invention

The following detailed description of the preferred embodiments of the present invention.

Embodiment one

Prepared by raw material: fresh white radish 2kg, edible oil 170ml, Chinese prickly ash 10g, fennel 3g, salt 15g, green onion silk 10g, capsicum 10g, garlic pieces 10g, shredded ginger 5g, vinegar 20ml, soy sauce 10ml, white sugar 5g.Prepare ternip bar: after being cleaned by ternip, be cut into uniform strip, be specially long 2-4cm, wide 0.5-1cm, high 0.5-1cm, in the container ternip of strip being placed on hollow out, airing 1 day, obtains stand-by ternip bar.

Prepare dip, after peanut oil 170ml is burnt heat, after putting into the quick-fried perfume (or spice) of green onion silk 10g, put into capsicum 10g, after going out pungent, after garlic pieces 10g, shredded ginger 5g are put into one minute successively, put into Chinese prickly ash 10g, fennel 3g after mono-minute, put salt 15g, vinegar 20ml, soy sauce 10ml, then add white sugar 5g, boil 10-15 minute, obtain dip.The stand-by ternip bar obtained is put into obtained dip, after stirring, pickles 3 hours later.

During due to simple airing, ternip can dewater, and by direct for ternip airing in embodiment, and being put into when making dip by salt, guaranteeing the mouthfeel after making.

The method for salting of embodiment, make to obtain to pickle ternip soon tasty, mouthfeel is good, fragrance foot, is applicable to each age groups and eats.

 

Embodiment two

Prepared by raw material: fresh white radish 2kg, edible oil 300ml, Chinese prickly ash 10g, fennel 3g, salt 30g, green onion silk 10g, capsicum 10g, garlic pieces 15g, shredded ginger 10g, vinegar 30ml, soy sauce 15ml, white sugar 10g; Prepare ternip bar: after being cleaned by ternip, be cut into uniform strip, be specially long 2-4cm, wide 0.5-1cm, high 0.5-1cm, airing more than 2 days in the container ternip of strip being placed on hollow out, obtains stand-by ternip bar.

Prepare dip, after edible oil 300ml is burnt heat, after putting into the quick-fried perfume (or spice) of green onion silk 5-10g, put into capsicum 10g, after going out pungent, after garlic pieces 15g, shredded ginger 10g are put into one minute successively, put into Chinese prickly ash 10g, fennel 3g after mono-minute, put salt 30g, vinegar 30ml, soy sauce 15ml, then add white sugar 10g, boil 10-15 minute, obtain dip; The stand-by ternip bar obtained is put into obtained dip, after stirring, pickles 3 hours later.

Embodiment two and embodiment one unlike, the increase of the addition of the seasoning matter such as edible oil, salt, capsicum, green onion silk, capsicum, vinegar, soy sauce, thus obtained to pickle ternip taste heavier, in mouthfeel salty, peppery, fragrance road is more outstanding, be applicable to the heavier crowd of preference taste requirements and eat.

Claims (2)

1. a pickling process for dip ternip, is characterized in that, comprises the following steps:

Prepared by raw material: fresh white radish 2kg, edible oil 170-300ml, Chinese prickly ash 10g, fennel 3g, salt 15-30g, green onion silk 5-10g, capsicum 5-10g, garlic pieces 10-15g, shredded ginger 5-10g, vinegar 20-30ml, soy sauce 10-15ml, white sugar 5-10g;

Prepare ternip bar: after being cleaned by ternip, be cut into uniform strip, be specially long 2-4cm, wide 0.5-1cm, high 0.5-1cm, airing more than 2 days in the container ternip of strip being placed on hollow out, obtains stand-by ternip bar;

Prepare dip, after edible oil 170-300ml is burnt heat, after putting into the quick-fried perfume (or spice) of green onion silk 5-10g, put into capsicum 5-10g, after going out pungent, after garlic pieces 10-15g, shredded ginger 5-10g are put into one minute successively, put into Chinese prickly ash 10g, fennel 3g after mono-minute, put salt 15-30g, vinegar 20-30ml, soy sauce 10-15ml, then add white sugar 5-10g, boil 10-15 minute, obtain dip;

The stand-by ternip bar obtained is put into obtained dip, after stirring, pickles 24 hours later.

2. the pickling process of dip ternip as claimed in claim 1, is characterized in that: edible oil adopts peanut oil, rapeseed oil or soybean oil.